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ABC of food & wine pairing

match the weight/richness of the food to the body of the wine (ex: red meat casseroles match fill-bodied wines; plain white meat or fish matches more delicate wine)
match the texture of the dish (coming from cooking method) to the texture of the wine (ex: steamed food matches with lighter flavoured wine; roasted food matches with fuller-bodied wines)
match or contrast flavour characteristics of the food and the wine (ex: pheasant match earthy, gamey wine; grilled steak contrast with fruity Cabernet Sauvignon)
pair high acidic foods with high acid wines (ex: dishes with tomato sauce with chianti; lemony fish with Sauvignon Blanc)
pair sweet foods with high acid / sweet wines (same level of sweetness or higher) (ex: sweet dessert and late harvest)
pair salty foods with sweet or high acid wines (ex: Roquefort cheese and Sauternes; shellfish and Sauvignon Blanc) other considerations
avoid combining oily or very salty foods with high tannin red wines (tannic wines with oily fish results in unpleasant metallic taste)
pair high protein meat with high tannin wines (ex: roast meats, steak match Cabernet Sauvignon & Shiraz)
pair fatty and oily food with high acid wines (ex: foie gras paired with Sauternes)

When in doubt, always consider “classic pairings”: regional food and wine usually go well together

keep wine away from strong light, cold and hot temperaure
for long term storage
- wines should be keep at constant temperature between 10-15 C
- store on its side to ensure the cork remains in contact with the wine
- away from light & vibration
- constant humidity level